Search the cupboards for salad or stir fry leftovers. Chopped crunchy vegetables, fresh herbs and a favorite condiment will compliment a fast scrambled egg. Place it all inside a warmed pita bread for a handy breakfast on the run.

Scrambled Egg Pita Sandwich

1/4 cup chopped onion or shallot
2 tbl. red bell pepper, chopped
1/2 cup fresh parsley, basil or rosemary, chopped
1/2 cup cooked tiny shrimp, shredded chicken, or finely diced ham
1/4 teas. dry mustard
dash of Worcestershire sauce
8 eggs, beaten (or substitute 2 cups egg product - see recipe below)
1/4 teas. salt
2 pita breads (6" dia.), cut in half and opened to form pockets
1/2 cup cheddar cheese, grated

In a skillet, saute onion (or shallot), bell pepper, parsley (basil or rosemary), shrimp (chicken or ham), mustard, Worcestershire sauce in skillet over medium heat about 2-3 minutes, stirring occasionally, or until onion is tender. Mix eggs and salt, then pour into skillet.

As egg mixture begins to solidify, roll skillet and gently lift edges to evenly distribute and cook remaining liquid. Do not over stir - allow the eggs to cook, they will be fluffier and more tender with less stirring.

Cook 5 minutes until eggs are semi-solid and still moist.

Drop some cheese into the pita first, then spoon in scrambled egg mixture. Top with cheese. Makes 4 pockets.

Here are just a few variation ideas, but don't be limited to these. Try your favorite flavors, herbs, meets and condiments to create a personalized breakfast sandwich perfect for your morning commute.

Add chopped ham and shredded swiss cheese into cooking scrambled eggs and top the stuffed pita bread with a small dollop of sour cream.

Add chopped walnuts, pecans or pine nuts; a dash of cinnamon and a teaspoon of maple syrup to the cooking scrambled eggs for a sweet version of this fast breakfast treat.

Share YOUR favorite variations and try these sandwiches on an English muffin; a potato roll; cinnamon toast or a warmed flour tortilla!


Cholesterol-free Egg Product Recipe

12 egg whites
12 drops yellow food color, optional
4 teaspoons vegetable oil

Mix ingredients together briskly, cover tightly, and refrigerate for up to 2 days.